Ghost Ke Kufta     

DescriptionSpicy, juicy lamb meatballs in a thick medium heat curry sauce
Curry TypeKorma
StrengthMedium hot
Time to prepare20mins
Time to cook60mins
No. of servings4
IngredientsFor the meatballs

500g lean steak mince
1 small onions
3 red birds eye chillies (or any hot ones, the smaller the hotter)
1 large cloves of garlic
1 egg
Handful fresh coriander (if you donít know this is a herb)
1 Ĺ teaspoons of plain flour
1 teaspoon garam masala
Salt to taste
Pepper to taste

For the curry

Half a block of butter
2 small onions
2 large cloves of garlic
5 large tomatoes / half a tin of tinned tomatoes
About an inch of root ginger
1 jar Patakís madras curry paste (not the sauce!)
1 heaped teaspoon garam masala
2 handfuls of coriander
1 red birds eye chilli
Salt to taste
Pepper to taste
1 Ĺ pints of water (or enough to make it as thick as you want)

InstructionsDirections - Meatballs

1) First, finely chop the onion and garlic
2) De seed the chilli and finely slice
3) Roughly chop the coriander
4) Add these and the remaining ingredients to the mince and mix well
5) First make one small meatball and use this to test if the meatballs have the right amount of spice etc.
6) Put a small amount of water into a frying pan (about an inch) and bring to a gentle boil
7) Put the small meatball into the water and boil until cooked inside, this should take about 3 mins, taste this meatball to check it tastes o.k if not adjust spices etc.
8) If meatballs taste o.k, roll up remaining mixture into about 16 balls (4 per person)
9) Place remaining balls into the pan (donít over crowd the pan as they may stick together) and cook for around 5 mins or until they are firm and look as though they wont fall apart
10) Set the meatballs aside on a plate while you make the curry


1) First melt the butter in a pan
2) Finely chop the onion, garlic and ginger, add to the butter and cook gently until soft and slightly mushy
3) Thinly chop the chilli leaving in the seeds and add to the pan cooking for another 5 mins
4) Roughly chop the tomatoes and add to the pan and cook for another 2 mins or so
5) Add a pinch of salt and pepper to the pan and stir
6) Next, add around 5 tablespoons of the curry paste to the pan and stir (a little less if you donít want it too hot)
7) Cook this mixture until the oil from the butter rises to the top (if you donít do this the spices stay raw and give you stomach ache and it doesnít taste as nice)
8) Next, add the water to the pan along with the chopped coriander, stirring well over a medium heat for around 10 mins
9) Finally, add the meatballs to the pan and cook over a low heat for around 20 mins or until sauce is as thick as you like
10) If you would like to add potatoes to the curry, just part boil (about 5 mins) some cubed potatoes and add to the curry at stage 9.

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